“There are dozens of blogs written on the scrumptious Spanish foods that are so tempting to resist your taste buds. This time I didn’t want to follow the herds and wanted to come up with something that actually helps travelers when they hit country’s finest restaurants. Let’s check out the dishes that might not tempt you if you are my type.
We will leave this images off for this one!
On my last trip to Spain, I discovered some of the Spanish dishes that did not fascinate me. One of the fine examples of this type is Criadillas. It adorns the top position? why? Here is why? Criadillas, aka bull fries, are comprised breaded and floured bull testicles, fried and offered with wine sauce. This particular item is just not limited to bulls, but other animals including pigs. When asked I was told that having those testicles will boost masculinity and bravery.
Rabo de Toro:
Another dish made from bull is Rabo de Toro. Mainly comprises tail of bulls and other ingredients, such as tomatoes, vegetables, wine, spices and onions stew for some time to offer the best taste. Bull tails are often substituted by cow or ox tails if bulls are not available.
Pulpo de Gallego:
Next in line is Pulpo de Gallego. Seafood might be what you love the most; it will be an exception this time. It is actually Galician octopus served with roasted potatoes. Before it is cooked, it is important to keep it in frozen mode sometime to avoid the rubbery texture.
For visitors who have not heard of angulas before would take them as snakes. Angulas are small eels or baby eels that are a few days old, prepared by skinning, frying and sautéing. Angulas are usually served as salads with vinaigrette marinade and pasta.